Oh my gosh, I wish I knew where to begin. I have been literally swooned by the cookie euphoria in the past few days. And cookies do make everything better. I have already told you in my last post that I had taken on myself the ambitious project of making homemade cookie hampers for G’s teachers at school.
Lemon Almond Cookies Recipe
Now this is the outcome of watching too much of Food Network. Cookie swaps; exchanges look better on TV than actually going the entire 9 yards with butter, sugar and flour as your companions. The biggest task was zeroing in on the types of cookies that we would send. And then came the added stress of packaging them. They should look fancy, classy and if I were to go by G’s words, just like store bought.
I decided to spend some time on Pinterest and find out a few packaging ideas while my Kitchenaid stand mixer got busy preparing the dough. I decided to make three types of cookies. One was the pistachio shortbread (Nankhatai) cookies, the coconut jam cookies recipe and the lemon almond sugar cookies.
And it was fun giving the same cookie base so many avatars. All the cookies on this page were made using the lemon almond dough. I have adapted this recipe from the Donna Hay Christmas series. I love Donna Hay’s styling and these have been on my mind for quite sometime.
There was a time when my kitchen resembled sheer mayhem with trays of raw and baked cookies strewn everywhere. And with my neighbor’s holiday lights trickling in through my kitchen window it felt so festive. I have been making Holiday cookies last couple of years and already feel that this has become a holiday tradition.
Lemon Almond Cookies Recipe
- Cook Time: 15
- Total Time: 35
Print Recipe
Pin RecipeDescription
Try out this Bakery style Lemon Almond Cookies Recipe. A Christmas or any-time delight that definitely adds to the festive spirit.
Ingredients
- Butter – 1 ¼ stick
- Sugar – 1 cup
- Almond Meal – 1 cup
- All Purpose Flour – 1 cup
- Baking Powder – ½ tsp
- Lemon Zest – 2 tbsp
- Vanilla Extract – 1 tsp
- Lemon Juice – ¼ cup
- Powdered Sugar – As needed (For Dusting)
Instructions
- Sift the flour and keep aside.
- In a stand mixer or using a hand mixer, cream butter and sugar together for 5 mins or until the mixture looks translucent.
- Add vanilla extract to it and mix again.
- Now add the sifted flour, almond meal, baking powder, lemon zest and lemon juice. Mix slowly until everything is combined and the dough comes together.
- Put the dough between two sheets of parchment paper and roll it out. Freeze it for 30 mins.
- Using a cookie cutter (I used round mostly, you can choose the shape you want) cut out the dough. Press lightly and free the cut-outs from the cutters and place on a cookie sheet.
- In a pre-heated 350 degrees oven, bake for 10-12 mins or until they are slightly browned at the edges.
- Dust with powdered sugar and serve.
Notes
- You must always freeze the dough before baking them.
- Dusting the cookie cutter with powdered sugar prevent them from sticking.
- If your dough looks sticky, add 1 tbsp of corn flour to it.
Nutrition
- Serving Size: 25
- Calories: 120
- Sugar: 9
- Sodium: 1
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 16
- Protein: 1
- Cholesterol: 12
Keywords: Lemon Almond Cookies Recipe